How to Cook the Perfect Idiyappam with Tomato Kurma: A Delicious Breakfast Recipe
idiyappam with tomato kurma - string hoppers
Idiyappam is a popular South Indian dish and one of the main staples. Idiyappam or string hoppers is made with rice flour, spices, and pandan leaves. Typically, it is steamed and eaten as breakfast but it can be also served as an evening snack or a side dish with a meal. The Tomato Kurma recipe will take your idiyappam to the next level because kurma has that perfect blend of sweetness from onions, spiciness from green chilies, saltiness from tomatoes, and tanginess from lemon juice. This article will give you all the tips you need to become an expert at cooking idiyappam with tomato kurma. Let’s get started!
idiyappam - string hoppers with tomato kurma
Making Idiyappam With No Lumps: Tips and Tricks
Idiyappam is made with rice, salt, and water. It is kneaded to make a smooth lump-free soft dough. The trick is to make a pliable dough so that the string hoppers can hold their shape and do not stick together when it's steamed. Follow the exact measurement of the recipe, to achieve the perfect texture.
Making Idiyappam
2.5 cups water
2 cups rice flour
1 teaspoon salt
1 teaspoon oil for cooking + oil for kneeding and greasing the plates
Method
In a thick bottomed pot , add water , salt and oil.
Bring the water to a roaring boil.
Lower the flame and add the rice flour.
Mix it well breaking lumps.
Switch off the flame and keep it covered for 10 mins.
After 10 mins , while the dough is still warm , grease your palms and pull out a pice of the dough and kneed it well until it’s smooth.
Repeat the same for the rest of the dough. Add a little oil if the dough sticky. The dough needs to be lump free and smooth.
Keep the dough covered with a wet cloth to avoid drying.
To make the idiyappam, use the plate with small holes of the chakli maker.
Grease the chakli moulds and the idly plates with oil and add a piece of the dough into the chakli mould.
Using pressure press the chakli mould to get thin strings of vermicelli.
Fill all the plates.
In a big pot , bring water to boil.
Keep the idly plates in the steamer and steam the idiyappam for 10 mins.
After steaming, remove from plates and enjoy with tomato korma.
How to make Tomato Korma / Kurma
1 big onion , thinly sliced
3 medium tomatoes , finely chopped
1 teaspoon red chilli powder
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon jaggery
Pinch hing
Curry leaves
1 teaspoon mustard seeds
For the Masala Paste
2 green chillies
1 teaspoon fennel seeds
1/2 cup fresh coconut
Grind the masala using little water into smooth paste
Method
In a pan add a tablespoon oil.
When the oil is hot add mustard seeds , hing and curry leaves.
After the mustard seeds splutters , add onion , 1 teaspoon turmeric and sauté until the onions are soft.
Add tomatoes and salt to taste.
Fry for a minute until the tomatoes start to release water. Mash the tomatoes a bit.
Add the chilli ,cumin and coriander powders. Adjust salt.
Fry until the tomatoes release oil and the dry masala release their aroma.
Now time to add the masala paste and sauté for 2-3 mins until the raw smell goes away.
Add water to adjust the consistency about a cup of water and jaggery.
Give it a good mix and cover and cook for 5-6 mins.
Serve hot with idiyappam or even chapati !
How to eat Idiyappam
To eat idiyappam, you have to break the string hopper into two halves. You can use one hand to break the string hopper.
You can add some grated coconut to the string hopper before breaking it. You can also add some grated ginger to it. This adds a nice flavor to the dish.
Conclusion
Idiyappam is a delicious breakfast dish and a must-try. This delicious dish can be prepared in many different ways. The recipe for idiyappam with tomato kurma is a great way to start your day and experience the amazing flavours of Southern India.